Walnut Oil Research Articles

Chemical compositions and oxidative stabilities of cold-pressed walnut oils (Juglans regia L.): Effects of chemical refining, water degumming, and molecular distillation.

Walnut oils are of important academic and economic value, and are becoming one of the most important woody oils. Accurate and moderate refining techniques are required to produce high-quality walnut oils. In this work, walnut oils obtained from cold processing were refined in three typical techniques, mainly chemical refining, water degumming, and molecular distillation. Physicochemical properties (acid value and peroxide value [POV]), minor components (tocopherol, polyphenols, and phytosterol), oxidative stability indices, and volatile compounds were analyzed to find out the appropriate refining method for the cold-pressed walnut oils. Quality indices of all the refined oils from the three different refining methods met the requirements of the national standard, of which the POV of chemically refined oil (0.241g/100g) was higher than crude oil (0.058g/100g). Water degumming was most suitable for retaining of bioactive compounds, for example, the tocopherol was 259.40mg/kg, the polyphenols was 44.54mgGAE/kg, and the phytosterol was 987.32mg/kg, but oxidation stability of the obtained oil (3.09h) was lower than that of molecular distilled oil (4.18h). Initial physicochemical properties especially the POV had a significant impact on oxidation stability. There is a trade-off between the retention of nutrients and extending shelf life, indicating appropriate refining techniques should be developed; that is, water degumming is suggested to be involved in producing high-quality cold-pressed walnut oils.

Volatile, glycerides, tocopherol, phytosterols, and triterpene alcohol in 31 commercial walnut oils from three countries

Walnut oil, well-known for its nutritional value, is a promising source of healthy lipids. This study assessed the physicochemical properties and levels of volatile compounds, glycerides, tocopherol, phytosterols, and triterpene alcohol in 31 commercial walnut oil samples from different countries: China (with 27 samples), France (with 3 samples), and Germany (with 1 sample). The percentage content of unsaturated fatty acids in walnut oils exceeded 90 %. A total of 93 volatile compounds were identified, and the corresponding concentrations ranged from 28.02 to 528.37 mg/L, including 22 aldehydes, 14 acids, 22 alcohols, 10 alkanes, 13 ketones, 4 alkenes, 6 esters, and 2 pyrazines. 58 glycerides were identified, with concentrations of 568.59–2056.53 mg/kg. TG (54:2), TG (54:3), and TG (54:7) were the top three glycerides. Five types of phytosterols were identified, with levels of 568.48 mg/kg - 2364.68 mg/kg. γ-tocopherol was the most abundant tocopherol, ranging from 51.18 mg/kg to 1832.55 mg/kg. Total triterpene alcohol ranged from 106.73 to 717.64 mg/kg, including taraxerol, cycloartenol, and parkeol, etc. The results indicated that there were slight differences in the chemical composition of walnut oils among different regions or countries. Notably, walnut oil was a good source of unsaturated fatty acids, phytosterols, and tocopherols.

Formulation and Evaluation of Cinnamon and Walnut Foot Scrub

Foot care is a crucial aspect of overall well-being, as our feet endure daily stressors and are often neglected until problems arise. This study focuses on the formulation and evaluation of a cinnamon and walnut foot scrub designed to address common foot issues such as dryness, cracked skin, and fungal infections. Cinnamon is incorporated for its antimicrobial and anti-inflammatory properties, offering a soothing effect while stimulating circulation. Walnut shells serve as an effective natural exfoliant, gently removing dead skin cells and revealing smoother skin underneath. The scrub not only exfoliates but also hydrates, thanks to the nourishing properties of walnut oil, making it particularly beneficial for dry, cracked heels. The prepared formulation was evaluated for various parameters, including color, appearance, consistency, pH, and viscosity. By integrating this scrub into regular foot care routines, individuals can experience improved skin texture and overall foot health. The future of cinnamon walnut foot scrubs looks promising, with potential advancements in formulations tailored to various skin types and conditions, ensuring a natural and effective approach to foot care.

Fabrication of ultrafine Himalayan walnut oil Pickering emulsions by ultrasonic emulsification: Techno-functional properties of emulsions and microcapsules

In present scenario, much of the attention has been put on the production and utilization of Pickering emulsions deciphering enhanced stability and applicability over wide environmental conditions. In this context the present study was carried out to elaborate effect of different wall materials and pH systems on the physicochemical, structural and morphological properties of Himalayan walnut oil Pickering emulsions by ultrasonic emulsification. In this study, concentrated Pickering emulsion of Himalayan walnut oil (HWO) was prepared utilizing soy protein isolate (SPI), maltodextrin (MD) stabilized by pectin at varying concentrations and pH systems (4.0, 7.0). With increase in pectin and SPI concentration and lowering MD, stable emulsions were obtained as deciphered by an Emulsion stability index (ESI) of 100 for 7 days at ambient storage. HWO Pickering emulsions were analysed for particle size measurements (2.13–13.64 µm) and depicted negative zeta potential values (−3.70 to −18.58). Lyophilized HWO microcapsules depicted moderate encapsulation efficiency (44.69–57.63 %) whereas the hygroscopicity values of the microcapsule ranged from (0.21–12.10 %). Thermogravimetric analysis (TGA) of the samples depicted the temperature of maximum degradation rate up to 550 °C whereas XRD spectra depicted amorphous nature of oil microcapsules. FTIR spectra revealed a close association between the SPI-MD-Pectin matrix. SEM analysis revealed stable oil globules entrapped in protein-polysaccharide matrix with no visible cracks and fissures.

Study on the structure, stability characterization, and oxidative stability of a conjugated stabilized walnut oil emulsion using walnut protein isolate and gum Arabic

Walnut oil (WO), often referred to as “Oriental olive oil," is renowned for its numerous biological benefits, including memory enhancement and the prevention of cardiovascular and cerebrovascular diseases. However, WO is prone to oxidation during processing, which leads to a decline in oil quality. Due to the weak functional properties of walnut protein isolate (WP), a WP-gum acacia (GA) conjugate (WP-GA) was prepared by modifying the WP surface to stabilize walnut oil emulsion. Results showed that WP-GA, at a concentration of 2 g/100 g protein, could form a stable and fully emulsified emulsion. Compared to the walnut protein-stabilized emulsion (WP-WO), the WP-GA conjugate-stabilized WO emulsion (WP-GA-WO) exhibited larger particle size, a higher absolute zeta potential, reduced turbidity, and a higher percentage of adsorbed protein. Rheological analysis revealed that WP-GA-WO had a higher energy storage modulus compared to WP-WO, indicating improved elasticity and viscosity due to glycosylation of the emulsion. Additionally, the WP-GA-WO emulsion demonstrated enhanced thermal, pH, ionic strength, salt stress, and storage stability, as evidenced by delayed oxidation of α-linolenic acid and linoleic acid. In vitro digestion assays showed that the WP-GA conjugate emulsion had better stability in gastric juices. These findings suggest potential applications for WP and GA in food-related fields.

Regulation of Cecal Microbiota and Improvement of Blood Lipids Using Walnut Non-Dairy Creamer in High-Fat Mice: Replacing Traditional Non-Dairy Creamer.

Non-dairy creamer is a class of microencapsulated powdered fats and oils that are widely used in the food industry. However, the oils used in it are hydrogenated vegetable oils, which contain large amounts of saturated fatty acids and are extremely harmful to the human body. This study investigated the effects of replacing hydrogenated vegetable oil with walnut oil to prepare walnut non-dairy creamer on lipid levels and intestinal microorganisms in mice. The results show that low-dose walnut non-dairy creamer significantly decreased the contents of TC and TG in serum and increased the content of HDL-C (p < 0.01). The contents of MDA, ALT, and AST were significantly decreased, while the content of SOD was increased (p < 0.01). The abundance of Firmicutes in the walnut non-dairy creamer group decreased, and the abundance of Bacteroidetes/Firmicutes (B/F) increased, which significantly increased the richness of Lactobacillus and Oscillospira (p < 0.01). Allobaculum richness was significantly decreased (p < 0.01). In conclusion, a low dose of walnut non-dairy creamer can effectively promote the metabolism of blood lipids in vivo, alleviate oxidative stress injury and lipid accumulation damage to mouse hepatocytes, and ameliorate the adverse effects of a high-fat diet on the intestinal microbiota of mice. This study provides a theoretical basis for the replacement of traditional non-dairy creamer and the research and development of walnut deep processing.

Designing novel ice creams using nut oil emulsion gels based on blueberry pectin and CaCl2 as fat replacers: Insights from physicochemical and sensory properties

This study aimed to utilize blueberry pectin and calcium chloride to design a gel network structure for loading nut oils (peanut and walnut oil, respectively). The optimization of emulsion gel preparation was conducted through orthogonal experiments, utilizing the oil-holding ratio and gel strength as critical indicators. The emulsion gel was applied to the ice cream production. It was revealed that the peroxide value of the nut oil emulsion gels was significantly lower than that of nut oils. Both nut oil emulsion gel ice creams exhibited higher expansion rates, lower melting rates, and decreased hardness than the nut oil ice creams. Notably, walnut oil emulsion gel ice cream demonstrated a melting rate similar to traditional butter-based ice cream. Emulsion gel ice cream has higher fat globule instability and viscosity. Overall, the comprehensive emulsion gel ice cream indicators were comparable to conventional butter ice cream and notably superior to peanut and walnut oil ice cream. Using emulsion gel as a fat substitute in ice cream was feasible. The implications of these results were significant for advancing the utilization of nut oil emulsion gel within the ice cream industry.

Chemical Characterization and Beneficial Effects of Walnut Oil on a Drosophila melanogaster Model of Parkinson's Disease.

A nutritional approach could be a promising strategy to prevent or decrease the progression of neurodegenerative disorders such as Parkinson's disease (PD). The neuroprotective role of walnut oil (WO) was investigated in Drosophila melanogaster treated with rotenone (Rot), as a PD model, WO, or their combination, and compared to controls. WO reduced mortality and improved locomotor activity impairment after 3 and 7 days, induced by Rot. LC-MS analyses of fatty acid levels in Drosophila heads showed a significant increase in linolenic (ALA) and linoleic acid (LA) both in flies fed with the WO-enriched diet and in those treated with the association of WO with Rot. Flies supplemented with the WO diet showed an increase in brain dopamine (DA) level, while Rot treatment significantly depleted dopamine content; conversely, the association of Rot with WO did not modify DA content compared to controls. The greater intake of ALA and LA in the enriched diet enhanced their levels in Drosophila brain, suggesting a neuroprotective role of polyunsaturated fatty acids against Rot-induced neurotoxicity. The involvement of the dopaminergic system in the improvement of behavioral and biochemical parameters in Drosophila fed with WO is also suggested.

Investigation on the structure and properties of nanostructured lipid carriers loaded with different contents of phytosterols and their impact on lipid oxidation

In this study, nanostructured lipid carriers (NLCs) were prepared using walnut oil as a liquid lipid to load phytosterols (PS). The effects of different ratios of PS to lipids on the structural and functional properties of these carriers and lipid oxidation of PS-loaded carriers were investigated. The XRD, FTIR, and DSC results indicated that NLCs formulated with walnut oil as the liquid lipid were successful in incorporating PS. These NLCs exhibited a smaller average particle size (<300 nm) and a lower PDI (<0.3), along with a higher zeta potential. Furthermore, transmission electron microscopy (TEM) revealed that PS5-NLC displayed the most uniform particle size distribution and excellent dispersion. Notably, NLCs demonstrate high encapsulation efficiency and antioxidant capacity. Importantly, the bioaccessibility of PS in the carriers significantly increased from 23.5% to 86.8% compared with that of pure PS. Following a storage period of 21 days, the NLCs loaded with PS showed a lipid hydroperoxide (LH) value of 32.4 mmol/L and a malondialdehyde (MDA) content of 9.9 μmol/L, which were 13.6% and 33.3% lower, respectively, than those of the carriers without PS, indicating an effective reduction in lipid oxidation. This study is first to introduce the innovative use of walnut oil as a liquid lipid for preparing NLCs. It was observed that incorporating PS not only enhanced the bioaccessibility of these compounds but also effectively mitigated lipid oxidation. Overall, this study offers valuable insights into the development of PS delivery systems and broadens the potential applications of walnut oil.

A novel gelatin composite film with melt extrusion for walnut oil packaging

Gelatin have excellent film-forming and barrier properties, but its lack of biological activity limits its application in packaging. In this study, fish gelatin incorporated with apple polyphenol/cumin essential oil composite films were successfully prepared by melt extrusion. The cross-linking existed in gelatin and apple polyphenol improved the thermal stability and oxidation resistance of the film. The synergistic effect of apple polyphenols and cumin essential oil decreased the sensitivity of the film to water, especially the water solubility decreased from 41.60 % to 26.07 %. The plasticization of essential oil nearly doubled the elongation at break while maintaining the tensile strength of the film (11.45 MPa). Furthermore, the FG-CEO-AP film can inhibit peroxide value to extend the shelf life about 20 days in the walnut oil preservation. In summary, the apple polyphenol/cumin essential oil of FG film exhibits excellent comprehensive properties and high preparation efficiency for utilization as an active packaging material.

Phenotypic-Based Maturity Detection and Oil Content Prediction in Xiangling Walnuts

The maturity grading of walnuts during harvesting relies on experience. In this paper, walnut images in a natural environment were collected to construct a dataset, and deep learning algorithms were utilized to combine walnut internal physical and chemical indicators to carry out research on walnut maturity detection methods and further research on walnut oil content prediction by combining walnut images with walnut oil content indicators. The main contents of this paper include collecting walnut images in a natural environment, constructing datasets, and using deep learning algorithms combined with internal physical and chemical indexes of walnuts to study walnut maturity detection and oil content prediction methods. First, two walnut image acquisition schemes were designed, and a total of 9504 images were collected from 23 August to 21 September 2021. The dataset was expanded to 18,504 images through data preprocessing and image enhancement. A self-supervised Gaussian attention network (GATCluster) walnut ripeness detection method based on image clustering is proposed to develop ripeness criteria through unsupervised clustering, and the accuracy of the criteria is verified by analysis of variance (ANOVA). The maturity detection accuracy of the test set of 1500 images is 88.33%. Secondly, a walnut oil content prediction method based on improved ResNet34 is proposed. The feature extraction capability is improved by introducing the Squeeze-and-Excitation Networks (SENet) channel attention mechanism and the convolutional self-attention module. The prediction results on 50 images show that the root mean square error, average absolute percentage error, and regression coefficient are 2.96, 0.103, and 0.8822, respectively. The experiments show that the method performs well in predicting the oil content of walnuts at different maturity levels.

Phytochemical Analysis and in vivo Toxicity Study of Extracted Walnut oil in Sprague Dawley Rats

Background: Medicinal plants have been the focus of scientific research for many decades worldwide, especially those used in traditional medicine. Objective: To perform the phytochemical analysis of extracted walnut oil (EWO) and its subchronic toxicity profile in Sprague Dawley rats. Methods: In this experimental study, the collected Kurdish walnut was authenticated by an authorized taxonomist and the core was obtained. Then, the walnut oil was extracted using the cold press method and sent for phytochemical analysis using GC-MS. Accordingly, the male Sprague Dawley rats were treated with varying doses of the EWO for four consecutive weeks, and animals were checked daily for abnormality and toxicity behaviours while they were weighed each week. At the end of the study, animals were sacrificed under deep anaesthesia, blood samples and organs were collected, and various hematological and biochemical tests were performed together with histopathological analysis. Results: GC-MS analysis showed that EWO contained 49 compounds, some critical in biomedical fields. The body weight of all treated animals was increased significantly. No significant changes were seen for hematological tests except platelets, which decreased in all treated groups (p = 0.015) compared to the control group. At the same time, AST and chloride levels were decreased (p = 0.002 and p = 0.012, respectively), while total protein and calcium were increased (p = 0.004 and p = 0.033, respectively). Simultaneously, histopathological analysis showed no severe lesions in the brain, moderate lesions in the liver and mild, moderate and severe lesions in the kidneys. Conclusions: EWO is rich in various compounds that contain active medicinal components. The EWO can be used at low doses as it does not affect most hematological and biochemical tests and has no significant toxicity in the vital organs of experimental rats.

The Use of Some Herbal Essential Oils Against Galleria mellonella Larvae and Testing of Bacillus thuringiensis Bacterium Isolated from Galleria mellonella Under Laboratory Conditions

Larvae of wax moths cause great damage in honey bee hives and especially in stored honeycombs. Biological control methods are especially important in the control of wax moth in warehouses, as they do not harm the bee, the product and the environment. This study was carried out to determine the effect of 5%, 10%, 25%, 45% and 55% of peppermint, thyme, nettle seed, and walnut herbal oils and GB1 Bacillus sp. (OR227363) against wax moth larvae (Galleria mellonella) (L1-L3) under laboratory conditions. For each group of fifteen larvae, four herbal oil and one bacterial trials were conducted and two control groups were formed. The trials were conducted in glass jars and the larvae were kept in an oven at 25°C temperature/75% relative humidity. Each jar was checked every day for two weeks and dead/viable larvae were recorded and the dead ones were removed from the jar. As a result of the dose trials, it was determined that the best dose was 2.835x109 cfu/mL for bacteria and 5% concentration of thyme and walnut oil for herbal oil. According to the data obtained, it is thought that GB1 Bacillus sp. isolate can be used as an alternative control method against wax moth larvae.

Effects of natural and synthetic antioxidants addition on the characteristic flavor and metabolites of walnut oil during oxidation

Antioxidants are commonly used to enhance the oxidative stability of oils, while its effects on flavor are rarely investigated. In this paper, the antioxidant capacity of two synthetic and two natural antioxidants in walnut oil (WO) were evaluated firstly. Tert-butyl hydroquinone (0.2 g/kg, TBHQ 0.2) and rosemary extract (0.5 g/kg, RE 0.5) exhibited better antioxidant activity. The volatile organic compounds (VOCs) profile changes of WO with TBHQ and RE addition were explored. It is suggested that TBHQ 0.2 and RE 0.5 can effectively delay the increase of VOCs, especially aldehydes. The concentrations of differential metabolites of WO during oxidation including 1-octen-3-ol, hexenal, and (E)-2-heptenal in RE 0.5 were lower than TBHQ 0.2 group, which were original from linolenic acid and linoleic acid. Sensory evaluation indicated TBHQ and RE can maintain the original aroma of WO during oxidation, while RE can enhance the green and fruity aroma.

Comparison of chemical compositions and aroma characteristics of walnut oil prepared by different roasting processes.

Walnut oil is an edible oil with high nutritional value, and the roasting process influences its quality and flavor. This study aimed to investigate the effects of roasting on the fatty acid composition, bioactive compounds (tocopherols, polyphenols, and phytosterols), and antioxidant capacity of walnut oil. Additionally, the aroma compounds and sensory characteristics were evaluated to comprehensively assess the variations in walnut oil after roasting. Roasting resulted in no notable impact on the fatty acid composition of walnut oil but increased the content of tocopherols and polyphenols in walnut oil, increasing its antioxidant capacity. Heavy roasting (160°C/20min) reduced the phytosterol content in walnut oil by 2.3%. In total, 146 volatile compounds were detected in both cold-pressed and roasted walnut oil using headspace solid-phase microextraction-gas chromatography-mass spectrometry, and 32 key aroma compounds were identified. Aromatic aldehydes, aliphatic aldehydes, and heterocyclic compounds significantly contributed to fragrant walnut oil. Furthermore, the principal component analysis based on quality characteristics and sensory evaluation indicated that moderate roasting (130°C/20min, 130°C/30min, and 160°C/10min) provided walnut oil with a sweet, nutty, and roasted aroma, as well as high levels of linoleic acid, phytosterols, and γ-tocopherol. Although heavy roasting (160°C/15min and 160°C/20min) enhanced the antioxidant capacities of walnut oils due to high levels of polyphenols, the oils exhibited an unpleasant burnt aroma. This study showed that roasting promoted the quality and flavor of walnut oil, and moderate conditions endowed walnut oil with a characteristic-rich flavor while maintaining excellent quality.

Walnut oil: a promising nutraceutical in reducing oxidative stress and improving cholinergic activity in an in vitro Alzheimer's disease model.

Improving the quality of life in elderly patients and finding new treatment options for neurological diseases such as Alzheimer's has become one of the priorities in the scientific world. In recent years, the beneficial effects and therapeutic properties of natural foods on neurological health have become a very remarkable issue. Walnut oil (WO) is a promising nutraceutical, with many phytochemicals and polyunsaturated fatty acids and is thought to be promising in the treatment of many neurological diseases and cognitive deficits, such as Alzheimer's disease (AD). Polyphenolic compounds found in WO enhance intraneuronal signaling and neurogenesis and improve the sequestration of insoluble toxic protein aggregates. The objective of this study was to investigate the potential protective and therapeutic effects of WO in a model of AD induced by retinoic acid (RA) and brain-derived neurotrophic factor (BDNF). In order to achieve this, the experimental groups were formed as follows: Control group, WO group, Alzheimer's disease (AD) group, AD+WO applied group (AD+WO). WO supplementation almost significantly reduced oxidative stress in the ad model, providing 2-fold protection against protein oxidation. Additionally, WO showed a significant reduction in tau protein levels (2-fold), increased acetylcholine (ACh) levels (12%), and decreased acetylcholine esterase (AChE) activity (~50%). Since it has been known for centuries that WO does show any adverse effects on human health and has neuroprotective properties, it may be used in the treatment of AD as an additional nutraceutical to drug treatments.

Lipidomics and metabolomics reveal the molecular mechanisms underlying the effect of thermal treatment on composition and oxidative stability of walnut oil

Roasting walnut kernel significantly improves the oxidative stability and sensory properties of its oil. However, the effect of roasting temperatures on the molecular change of main components and micronutrients in walnut oil is still unclear. Herein, lipidomics and metabolomics were integrated to comprehensively profile the walnut oil obtained at different roasting temperatures (30 °C, 120 °C, 140 °C, 160 °C, and 180 °C). Lipidomics showed that the content of glycerolipids, sphingolipids, and glycerophospholipids decreased with roasting temperatures, while the oxidized fatty acids and triglycerides increased. Ratios of linoleic acid and linolenic acid varied with roasting temperatures and were most close to 4–6:1 at 140 °C, 160 °C, and 180 °C. Major classes of micronutrients showed a tendency to increase at the roasting temperature of 120 °C and 140 °C, then decrease at 160 °C and 180 °C. Liposoluble amino acids identified for the first time in walnut oil varied with roasting temperatures. Correlation analysis demonstrated that the higher contents of liposoluble amino acids and phenolics are positively associated with enhanced oxidative stability of walnut oil obtained at 140 °C. Furthermore, glutamine and 5-oxo-D-proline were expected to be potential biomarkers to differentiate the fresh and roasted walnut oil. The study is expected to provide new insight into the change mechanism of both major lipids and micronutrients in walnut oil during the roasting process.

Inhibited the walnut oil oxidation through the microcapsules that consisted of (−)-Epigallocatechin gallate and sodium caseinate

(−)-Epigallocatechin gallate (EGCG) possesses potent antioxidant properties and can enhance the encapsulation efficiency and stability of oil microcapsule with sodium caseinate (NaCas). Hence, the present study aimed to investigate the effects of different concentrations of EGCG on the physicochemical properties of walnut oil microcapsules. The impact of EGCG on the morphology, structure, physical attributes, and functional traits of walnut oil microcapsules was characterized through scanning electron microscopy, X-ray diffraction, Fourier transform infrared spectroscopy, molecular docking, thermogravimetric analysis, etc. Results demonstrated that EGCG interacted with NaCas via hydrogen bonding and hydrophobic interactions to form walnut oil microcapsules, significantly enhancing the encapsulation efficiency up to 86.42%. With increasing concentration of EGCG, the NaCas-EGCG complex displayed heightened DPPH free radical scavenging capacity (up to 68.27 μg Trolox/mL). Furthermore, in vitro digestion indicated that the microcapsules could effectively regulate the release rate of free fatty acids. In conclusion, the present study successfully prepared walnut oil microcapsules with elevated oxidative stability by employing EGCG and NaCas as the wall materials, providing new insight for preparing walnut oil microcapsules with improved stability and release properties.

Utilization of low-grade walnut kernels for oil extraction using eco-friendly methods: a comparative analysis of oil composition, antioxidant and antimicrobial activity

Walnut oil was extracted using three different eco-friendly extraction methods, solvent extraction (using ethyl acetate [EA] and ethanol [ET]), aqueous enzymatic extraction (AEE), and ultrasound-assisted enzymatic extraction (UAEE), and their lipid yield, lipid composition, physicochemical analysis, mineral composition, total phenols, antioxidant capacity, and antimicrobial activity were analyzed and compared. The AEE technique offered a greater yield (50.6%) than the other extraction methods and gave comparatively higher linoleic acid (66.12%) content. Palmitic, oleic, linoleic, linolenic, and stearic acids were the principal components that GC/MS detected in all the oil samples. UAEE produced the most polyphenols (0.49 mgGAE/g), followed by AEE (0.46 mgGAE/g), EA (0.45 mgGAE/g), and ET (0.35 mgGAE/g). The DPPH assay results were in the order of UAEE (191 μmolTE/kg) > AEE (186 μmolTE/kg) > EA (153 μmolTE/kg) > ET (130 μmolTE/kg). The FRAP assay findings showed a similar pattern: UAEE (112 molTE/kg) > AEE (102 molTE/kg) > EA (96 molTE/kg) > ET (82 molTE/kg). Results suggested that for a higher extraction yield, AEE is the better technique and UAEE is the recommended method for enhancing walnut oil antioxidant capacity. Additionally, it was found that polyphenols considerably increased the antioxidant capacity of walnut oil and are thought to be health-promoting. The results demonstrated the antibacterial effectiveness of the extracted oil against Bacillus subtilis, Bacillus licheniformis, and Staphylococcus aureus. This study provides information about low-cost and ecofriendly technologies of walnut oil extraction for food, cosmetic, and medical uses.

Dietary Phytoactives in the Management of Gastric Cancer - A Mini Review

Abstract: Gastric cancer is the fourth leading cause of morbidity worldwide and is known to affect various gastric organs, including the esophagus, intestine, colon, and pancreas. There are variable factors responsible for the development of gastric tumors, such as environmental factors, EPV, hepatitis B and C, and other genetic factors. Phytoactives, or secondary metabolites of plants, have a wide range of biological impacts, including the capacity to prevent cancer in humans. They have this anticancerous impact because of their multi-target mechanism of action, which also includes antioxidant, anti-proliferative, cell apoptosis, and anti-mutagenic effects. To epitomize the role of vital dietary phytoactives as a new approach for treating gastric cancer and explains various mechanisms for their anticancerous activity. H. pylori-associated gastric tumors are the most common, and Phytoactives such as curcumin, piperine, walnut oil, tea, and others possess anticancer properties. They have shown anticancer activity against gastric tumor cell lines via different mechanisms like cell cycle arrest, apoptosis, inhibition of cell proliferation, adhesion, colonization of cancer cells, inhibition of inflammatory mediators, tumor cell bioenergetics, up and down-regulation of various gene and protein expression, and chelation and scavenging of ROS.